Vegetable Moo Shu

Vegetable Moo Shu

Vegetable Moo Shu is not only vegan and good for you, but it’s also quite tasty. This dish would be a hit with just about everybody. Not limited to vegetarians and vegans.

This kind of supper makes us glad we cut back on meat and upped our vegetable intake.

Mandarin pancakes are used in this moo shu dish. Crispy fresh vegetables, meaty tofu, and chewy pancakes have quickly become a staple in our house.

The success of your moo shu relies on the quality of your mandarin pancake. Keep in mind that steaming the pancakes shortly before serving is essential for the best results.

We aimed to make this veggie moo shu recipe as simple and convenient as possible by using commonly available components.

To that end, feel free to substitute dried shiitake mushrooms, wood ear mushrooms, and lily blossoms for the more exotic options.

Why do you have to cook the ingredients separately?

After the celery, peppers, five-spice tofu, mushrooms, and carrots have been stir-fried separately, this vegan moo shu can be thrown together in no time.

This adds more flavor depth and prevents the meal from being overly watery from cooking multiple vegetables at once.

This technique is also useful for keeping a wok’s cooking temperature constant on standard stoves.

The recipe shall now be given.


  • 6 fresh Shiitake mushrooms (thinly sliced)
  • 4 ounces of julienned spiced tofu
  • 2 cloves of garlic (minced)
  • 1 red bell pepper (thinly sliced)
  • 3 cups of julienned leek
  • 1 1/2 cups of julienned carrot
  • 1½ cups of julienned celery
  • 3 ½ tablespoons of vegetable oil (divided)
  • 1 tablespoon of light soy sauce
  • 1 tablespoon of hoisin sauce (plus extra for serving)
  • 1 tablespoon of Shaoxing wine
  • ½ teaspoon of sesame oil
  • ¼ teaspoon of ground white pepper
  • ¼ teaspoon of salt
  • Mandarin pancakes


  1. Mix the hoisin sauce, light soy sauce, sesame oil, white pepper, and salt together.
  2. Bring half a tablespoon of oil to a boil in your wok, then set it over high heat.
  3. Carrots should be julienned and stir-fried for 90 seconds before being removed. Cook the seasoned tofu, celery, red bell pepper, and shiitake mushrooms in individual pans using the same procedure with 12 tbsp oil per pan.
  4. Next, add the remaining tablespoon of oil and minced garlic and leeks, to the wok and cook through over high heat.
  5. Return the removed carrots, five-spiced tofu, celery, bell pepper, and mushrooms to the skillet and stir-fry until the leeks are slightly wilted (approximately 2 minutes).
  6. We’ll start by adding the sauce mixture we made earlier and then spreading the Shaoxing wine around the outer edge of the pan. Continue to stir-fry for one more minute.
  7. Rapidly served with steamed Mandarin pancakes and a side of hoisin sauce.

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